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Harissa Chicken with Vegetables (4)

Harissa paste is a fiery North African pantry staple now fairly readily available in supermarkets. This recipe is quick as all the ingredients go into an ovenproof dish at the same time – onion, garlic, baby potatoes, cherry tomatoes, black olives and chicken breasts (I made 4 diagonal cuts in each breast, then spread with harissa paste and made sure the paste went in the cuts as well).

2 tbsp. extra virgin olive oil

1 medium onion – finely chopped

1 large clove of garlic – grated

10 baby potatoes – halved

18 cherry tomatoes

18 black olives (without pits/pips)

2 chicken breasts – with 4 slits cut into each breast

2 dessertspoons of harissa paste

Place oil in an ovenproof dish and add the rest of the ingredients except for the harissa paste. Tossing them to coat in the oil.

Spread the harissa paste over the chicken breasts and make sure it goes into the slits too.

Place in oven at 375 degrees for 45 minutes.

 

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